Solomillo de cerdo envuelto en panceta

Ingredients

• 1 tenderloin (about 500 g; about 1 lb)pork tenderloin
• 1 ml (¼ tsp)black pepper
• 4 slicesbacon
• 15 ml (1 tbsp)rapeseed oil
• 1 smallred onion, sliced
• 5 ml (1 tsp)dried sage
• 5 ml (1 tsp)dried thyme
• 1 ml (¼ tsp)salt
• 15 ml (1 tbsp)plain flour
• 250 ml (1 cup)apple cider
• 30 ml (2 tbsp)butter

Instructions

1. 1

   Prepare the pork

   Cut the tenderloin into 8 evenly sized pieces and season them with the pepper. Halve the bacon slices, wrap one half around each pork piece and secure with a toothpick.

2. 2

   Brown the pork

   Heat the oil in a large frying pan over a medium-high heat. Brown the bacon-wrapped pork well on all sides, then transfer it to a plate.

3. 3

   Make the sauce

   Lower the heat to medium and add the onion, sage, thyme and salt. Cook, stirring, for about 8 minutes, until the onion is softening and beginning to brown. Stir in the flour to coat the onion, then whisk in the cider and bring the sauce to a simmer.

4. 4

   Finish the dish

   Return the pork to the pan, turn the heat to low and cook for about 8 minutes, turning the pieces occasionally, until only a hint of pink remains. Add the butter and stir until melted.

What is bacon-wrapped pork tenderloin?

Pork tenderloin is a lean, tender cut that cooks quickly, while bacon adds a savoury, smoky layer around each piece. This American-style skillet version pairs the pork with apple cider, onion and herbs for a sweet-savoury sauce.

The recipe cuts the tenderloin into eight chunks rather than cooking it whole. That gives each piece a bacon wrapping and lets the pork finish directly in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 266 calories, 13g protein, 33g carbs, 9g fat.

The pork provides most of the protein, while the cider and flour contribute carbohydrates. Bacon, rapeseed oil and butter provide much of the fat. Serve with a generous vegetable side and a moderate portion of mashed potato to balance the plate.

Choosing the cider

Cider: Use the apple cider you enjoy, with or without alcohol, as the recipe suggests. Its flavour becomes the base of the pan sauce.

Flour and butter: The flour helps thicken the cider as it simmers, while butter stirred in at the end gives the sauce a richer finish.

Getting an even sear

Bacon wrapping: Cut the slices in half and wrap one piece around each chunk, securing it with a toothpick. Keep the bacon snug so it stays in place as you brown the pork.

Browning: Give the pieces a good colour on all sides before removing them from the pan. This step builds flavour in the pan for the onion and cider sauce.

Cooking the onion and sauce

Onion: Cook it with the sage, thyme and salt for about 8 minutes over medium heat, stirring often. It should soften and start to brown before you add the flour.

Cider: Whisk it in after the flour has coated the onion, then bring the mixture to a simmer. This helps incorporate the flour smoothly into the sauce.

How to tell when the pork is done

Return the browned pork to the pan and cook it over low heat for about 8 minutes, turning it occasionally. The recipe's cue is that only a hint of pink remains in the pork.

The chunks may vary slightly in size, so check the pieces as they cook rather than relying on time alone. Remove toothpicks before serving.

What to serve with it

Mashed potato is a natural match: it makes use of the cider sauce and turns the pan juices into part of the meal. Spoon the sauce and softened onion over the pork and potatoes.

For a fresh contrast, serve with a green vegetable such as peas or steamed greens. Keep the side simple so the cider, herbs and bacon remain the focus.

Recipe notes & tips

• Cut the tenderloin into similarly sized pieces so they cook at a similar rate.
• Use toothpicks to hold the bacon in place while you brown the pork.
• Stir the onion regularly as it softens so it browns without catching.
• Whisk the cider in gradually to help the flour blend into the sauce.
• Turn the pork pieces occasionally during the final simmer for more even cooking.
• Remove all toothpicks before serving.

Variations

• Alcohol-free cider: Choose a non-alcoholic apple cider for the sauce.
• Herb balance: Adjust the sage and thyme to suit your taste.
• Extra onion: Add another small sliced onion for more soft, savoury pieces in the sauce.
• Creamier sauce: Stir in a little extra butter at the end.
• Vegetable side: Serve with peas or steamed greens alongside the pork.

Common mistakes to avoid

• Uneven pork chunks: Cut them to a similar size so some pieces do not finish much earlier than others.
• Loose bacon: Wrap it snugly and secure it with a toothpick before browning.
• Crowded pan: Brown the pieces in batches if they do not fit in a single layer.
• Rushed onions: Cook them for about 8 minutes until softened and starting to brown before adding the flour.
• Lumpy sauce: Whisk the cider into the flour-coated onion rather than pouring it in without stirring.
• Forgotten toothpicks: Remove them before serving so nobody bites into one.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pan until hot throughout, adding a splash of water if the sauce has thickened too much.

Frequently asked questions